Pumpkin Shaak (Indian vegetable curry)
Ingredients
1 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
3 curry leaves
1 cup red onion, diced
1 tsp curry powder
1 tsp red chilli powder
1/8 tsp garam masala
1.5 cups tomato, diced
1 tsp salt
3 cups pumpkin, cut into 1/2 inch cubes
1/2 cup water
1 tsp ginger, grated
1 tsp cilantro, chopped fine
Directions
1. Heat the oil in a heavy bottom pot on med-high. When hot, add the cumin seeds and mustard seeds. Fry for 1-2 mins, until they turn brown. Add the curry leaves and fry for 30 seconds. Add the onions and cook for ~7 mins until they soften and turn light brown.
2. Add all the curry powder, red chilli powder, and garam masala. Stir for 1 min.
3. Add the tomatoes and salt. Mix and cook for 10 mins until the gravy thickens.
4. Add the pumpkin and water. Bring this to a boil. Cover and simmer for 30 mins, until the pumpkin is tender.
5. Remove from heat. Mix in ginger. Top with cilantro. Serve hot with rice or bread (naan, roti, etc.)